Roasted Tomatillo Salsa

As you can probably guess by the trend in my posts this summer, I got a ton of tomatillos in my CSA.  I had previously been aware of tomatillos in an abstract sense.  I knew they were different things than tomatoes and made delicious salsa, but I had never encountered them up close before.

I have to say, these are one of the coolest vegetables ever.  Aren't they gorgeous?  I could photograph them all day (as you can see, and I had to restrain myself from posting all the pictures I took).

They are just super pretty and I've found from experience very delicious in salsa.  I decided to make some salsa with them because that seemed the easiest and although it doesn't really involve baking, it does involve roasting which is basically the same thing.

I am kind of a baby when it comes to spicy food, and I didn't want to make my salsa to spicy so I roasted my serrano peppers too.  I really liked it, but if you like a little more heat then don't.  Whatever you do, don't touch your eyes after cutting up serrano peppers, even if you've washed your hands once.  Trust me on this one.

Basically aside from the roasting, this recipe is all about chopping.  This would be a good thing to make if you have a lot of pent up anger about something.  Watch those fingers though!

I bet a food processor would be really useful right now (hint hint, any family members who have not bought me a birthday present yet).  Actually though, my hand-held blender worked just fine, so maybe the food processor is unnecessary.  I don't know where I would put a food processor in my tiny (read: not actually that tiny, but I like to complain) kitchen.  Maybe I would have to get a new kitchen too.

The only problem is, this made a ton of salsa.  Which isn't really a problem, is it?  Just an excuse for a party.  Get a bunch of tortilla chips and some margaritas and you are all set!

Roasted Tomatillo Salsa

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

1. Remove papery husks from tomatillos and rinse well.
2. Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Recipe from Simply Recipes

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